Carrot, Apple and Ginger Soup

Cook time 1 hour
Servings 4


2 tbsp extra virgin olive oil
1 onion, chopped
800g carrots, chopped
¼ of a bulb celeriac, chopped
2 granny smith apples, peeled and chopped
1x 2 cm piece of grated fresh ginger
1.5L of water or vegetable stock
Pinch of salt
Sour cream, to serve

Carrot, Apple and Ginger Soup


Heat the oil in large heavy base pot, and add the onion. Cook for the 4 minutes before adding the carrots, celeriac, apple and ginger. Cook for a further 3-4 minutes and then add the liquid.

Season with salt and cook for 45 minutes or until all of the vegetables are cooked through.

Blitz the soup with a hand blender until smooth. Serve a dollop of sour cream.